Chocolate Brownie Muffins

Found this in an old Chatelaine magazine. Will try soon!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  white chocolate baking squares, about 2 oz
• 6  semi-sweet chocolate baking squares, about 6 oz
• 2  eggs
• 1  cup buttermilk
• 1⁄2 cup unsalted butter, melted
• 1 1⁄2 cups granulated sugar
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 1  cup cocoa powder
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda

Directions

1. Preheat oven to 375°F Lightly oil a 12-cup muffin tin.
2. Cut white chocolate into 12 small cubes (don't worry if they break a bit). Finely chop semi-sweet chocolate.
3. In a medium-size bowl, whisk eggs. Whisk in buttermilk, butter, sugar and vanilla. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, salt and baking soda, making sure no clumps of cocoa remain. Stir in semi-sweet chocolate. Pour in egg mixture and stir just until evenly mixed.
4. Spoon 1 heaping tbsp (20 mL) into each muffin cup. Then place a cube of white chocolate into centre of each. Fill with batter to rims.
5. Bake in centre of preheated oven until a cake tester inserted into centre of muffin comes out clean, except for any melted chocolate, 20 to 25 minutes.
6. Remove pan to a wire rack. Cool 15 minutes, then turn out. Serve warm or cool completely on a wire rack.
7. Once muffins are cooled down to room temperature, they will keep well in an airtight container at room temperature up to 2 days. Or place in an airtight plastic container and freeze. Or wrap separately in plastic wrap or waxed paper, then over-wrap with foil and freeze up to 1 month. Alternatively, place muffins in freezer just until firm, then pop into a large plastic bag. Seal and freeze. This will keep them from sticking together.